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Apricot Tart with Frangipane in a Nut Crust

I am not a fan of pre-made pie crusts.
They are always so greasy and made with unnatural ingredients.

I recently came across these Diamond Nut brand nut pie crusts. (click on the link to order 12 pack, which comes out to $4.00 each).

These are ready made pie crusts (not easy to find btw), with little flour and all natural ingredients. No refrigeration is necessary and they have a long shelf life.
I was very curious.

You can eat them with a no bake pudding filling or ice cream, or you can bake them as you would a regular pie crust....sweet or savory filling, you decide.

They are much lower in carbs than regular pie crusts, with only 9 grams of carbs per serving. Not bad.

I had a jar of poached apricots from Italy and instead of using them all on top of Greek yogurt, I went for a tart with a frangipane filling (that luscious almond eggy filling).

Wasn't really sure where I was going with this....it was experimental only.......but the results were fantastic!!

I had to quickly write down the recipe for you, so I wouldn't forget it.

I used the walnut pie crust vs. the pecan, but either would work with apricots.
And since you probably don't have poached apricots from Italy! use fresh apricots or any other good quality jarred or fresh fruit.

Comments

est. 2008.
I am an antiques dealer & appraiser during the day.........a recipe writer, and cook by night. I use fresh, local, seasonal ingredients to create delicious meals.
I live 20 miles from NYC, and have access to some great markets & restaurants. Check out my weekly recipes. P.S. I AM NOT THE PITA CHIP LADY. :)